Veggie-Stuffed Crescent Rolls
Everyone in my house goes NUTS over these. They are easy to make (fool proof, really) and you can also freeze what you don't use for later use.
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Ingredients
| ⅓ | cup |
all-purpose flour
|
|
| ⅓ | cup |
butter
melted |
|
| 3 | cups |
milk
3 cups of milk |
|
| 1 | teaspoon |
salt
|
|
| 1 | pinch |
nutmeg
a pinch of nutmeg |
* |
| 1 | package |
soup mix
|
* |
| 1 | cup |
broccoli florets
chopped |
|
| ½ | cup |
green peas
|
|
| ½ | cup |
carrots
sliced |
|
| 2 | packages |
crescent roll dough
reduced fat pillsbury crescent rolls |
* |
Directions
In a medium saucepan, on low heat, mix flour, melted butter, milk, salt, and nutmug until smooth and well-blended. Add in 1 package of vegetable soup mix and mix well.
Add in vegetables to taste. We use broccoli, peas, and carrots. The mixture should be thick, more like vegetables coated in the white sauce than soupy.
Unroll 2 packs of Pillsbury Crescent Rolls. In each "triangle", spoon a tablespoon of the vegetable mix, then roll up as you normally would a crescent roll.
Bake in the oven for 11 to 13 minutes, or as directed on the package for crescent rolls.
Serve and Enjoy!
Nutrition Facts (per roll): 177 Calories. 9.4g Fat 5.0g Saturated Fat 14mg Cholesterol 412mg Sodium 20g Total Carbohydrates 1.3g Dietary Fiber 5.2g Sugar 5g Protein 15% DV of Vitamin A 12% DV of Vitamin cup 1% DV Calcium 6% DV Iron Very High in Vitamin B6 and Vitamin B12
Nutrition Facts
Serving Size 64g (2.3 oz)
